Which of the following is a safe practice for cooking meats?

Following established roast cook charts is a safe practice for cooking meats because these charts provide specific guidelines on the appropriate temperatures and cooking times necessary to ensure that meats are safely cooked. These guidelines are based on scientific research that indicates the required internal temperatures to eliminate harmful pathogens and reduce the risk of foodborne illnesses.

Using these charts helps cooks ensure that meats achieve a safe level of doneness, as different types of meat and cuts may have varying requirements for cooking time and temperature. This practice helps maintain food safety standards and protects the health of consumers.

Cooking at any temperature for any duration does not consider the need for specific temperatures that destroy pathogens, which could lead to unsafe food practices. Cooking only when a customer requests under-cooked meat ignores established safety protocols and may put customers at risk. Lastly, cooking meats in batches, while sometimes necessary for efficiency, does not inherently relate to ensuring safe cooking practices compared to following the precise guidance that roast cook charts provide.